Statistical optimization and kinetic modeling of xylanase production by Arthrobacter sp

Xylanases are hydrolytic enzymes which randomly cleave the &beta-1, 4 backbone of the complex plant cell wall polysaccharide xylan. Diverse forms of these enzymes exist, displaying varying folds, mechanisms of action, substrate specificities, hydrolytic activities, and physicochemical characteristics. This article focuses on the fermentative production of xylanase from Arthrobacter sp. and the factors affecting the production. The batchsubmerged fermentation was carried out in a 250-ml Erlenmeyer flask. The inoculum size of 5% v/v, initial pH of 7.0, and shaking speed of 150 rpm at 32 °C were maintained for the optimization of medium components. The cell growth, xylanase activity, cellulase activity, protein, and pH were determined at regular time intervals. Plackett-Burman statistical methodology was adopted to study the effect of media components on xylanase production. The effect of temperature and pH was studied using optimized medium composition determined by Plackett-Burman experimental design. The maximum xylanase activity of 4.0 U ml^-1 at 84 h at the optimum temperature of 35 °C and pH of 7.0 was obtained.